Oktoberfest Brewday

Recipe: Oktoberfest 2018

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 79.5 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume       
9.45 gal         Medford, MA                                      Water         1          -             -            
26.25 ml         Phosphoric Acid 10% (Mash)                       Water Agent   2          -             -            
5.50 g           Calcium Chloride (Mash)                          Water Agent   3          -             -            
5 lbs            Munich (BestMälz) (7.6 SRM)                      Grain         4          38.5 %        0.39 gal     
4 lbs            Pilsner (2 Row) Ger (2.0 SRM)                    Grain         5          30.8 %        0.31 gal     
3 lbs            Vienna Malt (3.5 SRM)                            Grain         6          23.1 %        0.23 gal     
8.0 oz           Munich 20L (Briess) (20.0 SRM)                   Grain         7          3.8 %         0.04 gal     
5.5 oz           Caramel/Crystal Malt - 20L (20.0 SRM)            Grain         8          2.6 %         0.03 gal     
2.5 oz           Caramel/Crystal Malt - 60L (60.0 SRM)            Grain         9          1.2 %         0.01 gal     
1.50 oz          Tettnang [3.70 %] - Boil 70.0 min                Hop           10         17.6 IBUs     -            
0.50 oz          Tettnang [3.70 %] - Boil 15.0 min                Hop           11         2.8 IBUs      -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         12         -             -            
1.0 pkg          German Lager (White Labs #WLP830) [35.49 ml]     Yeast         13         -             -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name              Description                             Step Temperat Step Time    
Mash Step         Add 17.25 qt of water at 163.8 F        150.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 5.13gal) of 168.0 F water
Notes:
------

8/22/18: Made 2.75L starter w/ two packs yeast and used oxygenation wand. Started fermentation at 50F, then after two days moved to room temp. Cooled to 35F on brewday.

8/26/18: Brewed. Mash pH at room temp was 5.3. Mash temp was about 150.5F after 30 minutes of mashing.

Post-boil wort was around 6.5 gallons, at 1.062. I had boiled vigorously because I was over volume and under gravity pre-boil.

Chilled with CFC to 80F,  with cooled wort directly into the fermenter. Got about 5.25gal in the carboy, with a bunch of trub, so may end up slightly under 5 gal in the keg.

Placed carboy in chest freezer to chill to 45F.

8/27/18,  8am: Oxygenated wort for 60s, decanted most of the starter beer, and pitched.

8/28/18: By 8pm or so fermentation had started, some krausen was forming. Still going but slowly by 9/1/18.

Lager fermentation schedule - pitch at 45F, hold 12 hours, ramp to 50F over twelve hours, hold 2 weeks, diacetyl rest at 65F for a few days, cool to 55F, hold a day or two, then crash to 35F for extended lagering. Ramp temperature changes.

Oktoberfest 2 Brewday

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: BCS Oktoberfest 2
Style: Märzen
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.64 gal
Post Boil Volume: 6.51 gal
Batch Size (fermenter): 5.50 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.054 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.3 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.50 gal              Boston, MA                               Water         1        -            
2.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
2.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
5 lbs                 Caramel Pils (BestMälz) (2.5 SRM)        Grain         4        38.5 %       
3 lbs                 Vienna Malt (Briess) (3.5 SRM)           Grain         5        23.1 %       
2 lbs                 Munich I (Weyermann) (7.1 SRM)           Grain         6        15.4 %       
2 lbs                 Munich II (Weyermann) (8.5 SRM)          Grain         7        15.4 %       
1 lbs                 Caramunich II (Weyermann) (63.0 SRM)     Grain         8        7.7 %        
1.50 oz               Tettnang [2.00 %] - Boil 60.0 min        Hop           9        9.6 IBUs     
0.50 oz               Sterling [7.00 %] - Boil 60.0 min        Hop           10       11.2 IBUs    
0.50 oz               Tettnang [2.00 %] - Boil 15.0 min        Hop           11       1.6 IBUs     
1.0 pkg               Old Bavarian Lager (White Labs #WLP920)  Yeast         12       -            


Mash Schedule: 150F, Mash Out, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 17.25 qt of water at 162.8 F                     150.0 F       60 min       
Mash Step               Add 10.40 qt of water at 203.6 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.53gal) of 168.0 F water
Notes:
-----

Brewed 8/14/16. OG was 1.061, a bit too high. Got ~5.5 gallons. Cooled to 45F overnight.

Pitched decanted starter on 8/15/16, 7pm. Aerated by shaking carboy as oxygen regulator was not working. May pitch a packet of S-34/70. The beer will slowly rise to 50F over a 24-hr period.

8/16/16, 7pm, about 24 hours after pitching, no visible signs of fermentation. Beer was close to the 50F fermentation temp.

8/17/16: About 48 hours after pitching, beer had been at 50F for ~24 hours, and despite lack of proper oxygenation there was a decent krausen and airlock activity going. Nevertheless to ensure complete and fast fermentation I pitched 1 packet of S-34/70 yeast after rehydrating it first in boiled water.

Trois IPA

So this is the 3rd iteration of the Brett IPA I first brewed in August of 2014 using WLP 644. Since then, those rascally microbiologists have discovered that WLP 644 is not in fact a type of brettanomyces but rather "Saccharomyces 'bruxellensis' Trois". Regardless, the last two brews of this beer were some of my best IPAs, so I've decided to brew it again, this time with a full 5-gallon batch, and, continuing the slight tweaks, using Lemondrop Hops instead of Cascade.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Trois IPA

Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal  
Bottling Volume: 5.11 gal
Estimated OG: 1.062 SG
Estimated Color: 6.0 SRM
Estimated IBU: 49.6 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
5.25 gal              Boston, MA                               Water         1        -            
7.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   2        -            
5.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   3        -            
11 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         4        86.3 %       
12.0 oz               Munich Malt (9.0 SRM)                    Grain         5        5.9 %        
8.0 oz                Victory Malt (25.0 SRM)                  Grain         6        3.9 %        
8.0 oz                White Wheat Malt (2.4 SRM)               Grain         7        3.9 %        
0.50 oz               Magnum [12.20 %] - First Wort 60.0 min   Hop           8        22.3 IBUs    
1.00 oz               Centennial [10.00 %] - Boil 10.0 min     Hop           9        12.1 IBUs    
1.00 oz               Lemon Drop [4.60 %] - Boil 10.0 min      Hop           10       5.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           11       6.6 IBUs     
1.00 oz               Lemon Drop [4.60 %] - Boil 5.0 min       Hop           12       3.1 IBUs     
2.00 oz               Nelson Sauvin [12.00 %] - Steep/Whirlpoo Hop           13       0.0 IBUs     
1.0 pkg               WLP 644                                                  Yeast         14       -            
1.00 oz               Centennial [10.00 %] - Dry Hop 7.0 Days  Hop           15       0.0 IBUs     
1.00 oz               Lemon Drop [4.60 %] - Dry Hop 7.0 Days   Hop           16       0.0 IBUs     
1.00 oz               Nelson Sauvin [12.00 %] - Dry Hop 1.0 Da Hop           17       0.0 IBUs     


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs 12.0 oz
----------------------------
Name                    Description                                          Step Temperat Step Time    
Mash In                 Add 19.94 qt of water at 161.3 F                     152.0 F       60 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 4.42gal) of 168.0 F water
Notes:

After flame out and addition of Whirlpool hops, recirculate using March pump, allowing to whirlpool for 5 minutes at ~210F. Then cool to 180F and allow to whirlpool at 180F - 160F for 30 minutes. Apply gentle heat if needed to prevent it sinking too fast to 160F.
------

2/10/16 - Made starter with 60g of DME, 1100 ml water, yeast nutrients and a little bit of leftover Citra hops.

2/13/16 - Brewed. Hit my mash temps well. For some reason I got lower gravity than expected. Pre-boil was ~1.044, Post-boil ~1.054. Probably a bit over volume. Need to adjust my equipment profile in Beersmith for about 0.5 gallon of dead-space in my big MLT. Otherwise brew-day went fine. Also it was VERY cold (~10F) so maybe that messed up my refractometer.

After whirlpool and cooling, racked to 6 gallon fermenter, leaving most of the hop gunk. Wort at ~90F. Set in 65F ambient to cool. Pitched most of the starter a few hours later after oxygenating for 20 seconds. With starter, 5.5 gallons in fermenter.

2/14/16, 2pm. Good krausen going. 

2/15/16, 5pm. Very active fermentation. Constant airlock bubbling.

2/20/16, added dry hops directly into primary vessel. Fermentation appeared complete. Moved vessel to 70F ambient.

2/27/16, crash cooled. Will keg tomorrow.

King Titus Clone Re-Brew

This is a rebrew of my King Titus clone attempt, but with a couple of small changes.

King Titus Clone Attempt #2
6.250# US 2-Row
1# Munich 10L
1# Flaked Oats
8oz US Crystal 40
8oz Chocolate Malt
8oz US Crystal 80
3oz Light Chocolate Malt
3oz Roast Barley

Mash at 152F, 75minutes

5/8oz Warrior, 13.7% AA, 60min
1/4oz Columbus, 15.2% AA, 15min
1/4oz Columbus, 15.2% AA, 5min
1/4oz Columbus, 15.2% AA, 1 min

US-05

 Expected FG/OG/IBUs/ABV: 1.076, 1.017, 46, 7%

2/6/15
Made a started w/ washed US-05. Didn't get much activity from the starter but by the time I pitched into the wort it was picking up a bit. 


Brew Day 2/8/15
Prepped a starter from some washed yeast the day before the brewday. By the time I started heating the strike water the starter was slowly fermenting.

Actual mash temp was 152F.


Got about 4.5 gallons pre-boil at 1.066 gravity. Boiled for 95 minutes.

Cooling went slowly because my stupid submersible pump thought there was an electrical fault, so I used the ice-bath method.

Oxygenated with my new oxygenation wand. Cool!

Pitched when the wort was at 65F at around 3:30pm.

2/9/15, 1pm. No signs of activity yet. 63F ambient.